Customer Service Food Safety

TEXAS

469-***-**** ad7v0w@r.postjobfree.com

LINKEDIN linkedin.com/in/reginald-breggs-a03423179

CREATIVE CHEF COMMITTED TO QUALITY

Experienced cook with a strong foundation in culinary arts, proficient in a variety of cooking methods, including baking,

roasting, and grilling. Demonstrated expertise in food preparation, kitchen management, and customer service. Skilled

in following production guidelines and standardized recipes, consistently delivering high-quality meals. Passionate about

culinary creativity and committed to providing exceptional dining experiences. Highly organized, with a keen eye for

detail and a dedication to food safety and sanitation. Eager to advance into a sous chef or chef position, utilizing

innovative culinary skills and a positive attitude.

SKILLS & EXPERTISE

Culinary Arts & Techniques Food Preparation & Presentation Menu Development Kitchen Management Inventory

Control Food Safety & Sanitation Team Leadership & Training Customer Service Excellence Cooking Methods &

Techniques Recipe Standardization Quality Control Time Management Cost Control & Budgeting Creativity &

Innovation Catering & Banquet Services High-Volume Food Production Equipment Operation & Maintenance

Ingredient Sourcing & Procurement Dietary & Allergy Considerations Culinary Trends & Innovations

EDUCATION & TRAINING

Southern Methodist University, Dallas, TX Present – 2025 (Expected)

Master of Divinity, (M. Div.) – Perkins School of Theology

Southwestern Baptist Theological Seminary, Fort Worth, TX Aug 2023 – Aug 2024

Master of Arts (M.A.) – Christian Education (Dean’s List)

Dallas College, Dallas, TX 2022 – 2024 (Expected)

Associate of Applied Science, (A.A.S.) – Culinary Arts

University of St. Thomas, Houston, TX 2016

Bachelor of Arts, (B.A.) – Theology

Houston Community College, Houston, TX 2014

Associate of Arts (A.A.) – Liberal Arts & Sciences

PROFESSIONAL EXPERIENCE

Executive Chef Busy Bee Restaurant Maypearl, TX May 2024 – Present

As the Executive Chef at Busy Bee Restaurant, I lead the culinary team in delivering exceptional dining experiences by

managing kitchen operations, menu development, and food quality standards. I oversee the creation and execution of

innovative recipes, ensuring consistency and excellence in all dishes served. My role involves training and mentoring

kitchen staff, maintaining inventory control, and upholding stringent food safety and sanitation practices:

Menu Development and Innovation: Designed and launched a seasonal menu, increasing customer

satisfaction and repeat visits by 20%.

Operational Efficiency: Implemented a new kitchen workflow, reducing preparation time by 15% and

improving overall efficiency.

Cost Management: Successfully negotiated with suppliers, reducing food costs by 10% while maintaining

high-quality standards.

Staff Training and Leadership: Developed a comprehensive training program for kitchen staff,

enhancing skills and teamwork, resulting in a 25% increase in kitchen productivity.

Customer Engagement: Introduced a customer feedback program, enabling direct interaction with

diners and improving menu offerings based on guest preferences.

Quality Control: Established rigorous quality control protocols, ensuring all dishes meet the restaurant's

high standards, leading to a 30% improvement in food consistency and presentation.

Reginald B. Breggs 469-***-**** ad7v0w@r.postjobfree.com

Position Cook II The Sheraton Hotel Forth Worth, TX Feb 2024 – Present

As a Position Cook II in the Banquets section at The Sheraton Hotel, I am responsible for preparing a variety of dishes

to meet the high standards of our culinary team. My duties include assisting in menu development, ensuring proper

food handling and sanitation, and maintaining the kitchen's efficiency. I work closely with the executive chef and

kitchen staff to deliver consistently high-quality meals, while also contributing to the training of junior cooks:

Culinary Preparation: Efficiently prepare and cook a wide range of dishes, from appetizers to main

courses, maintaining consistency and quality.

Team Collaboration: Actively collaborate with the executive chef and kitchen team to develop new menu

items and refine existing recipes.

Food Safety and Sanitation: Strictly adhere to food safety regulations, ensuring proper food storage,

handling, and sanitation practices, resulting in a 100% compliance rating during health inspections.

Inventory Management: Assist in managing inventory levels, reducing food waste and maintaining

optimal stock levels.

Staff Training and Development: Mentor junior cooks, providing guidance on proper cooking techniques

and kitchen procedures, contributing to a well-coordinated and efficient team.

Customer Satisfaction: Engage with guests during special events and functions, receiving positive

feedback and enhancing the dining experience through personalized service.

Line Cook Baylor Scott and White Hospital Grapevine, TX Dec 2023 – Feb 2024

As a Line Cook at Baylor Scott and White Hospital, I focused on preparing and presenting nutritious meals tailored to

patient dietary needs. My role involved meticulous preparation and execution of recipes, upholding stringent food safety

and sanitation standards, and ensuring the smooth operation of meal service. I collaborated with the dietary team to

create specialized meal plans, supporting a patient-centered approach in food service:

Patient-Focused Meal Preparation: Created and served meals that met specific dietary requirements,

enhancing patient satisfaction and health outcomes.

Operational Efficiency: Streamlined kitchen processes, reducing meal preparation times by 10% and

ensuring timely delivery of meals.

Food Safety Compliance: Maintained rigorous food safety and sanitation standards, achieving a perfect

score on internal health audits.

Team Collaboration: Worked closely with the dietary team to implement patient-specific meal plans,

resulting in a 15% increase in patient satisfaction.

Quality Assurance: Ensured the quality and presentation of all dishes, maintaining high standards in a

high-volume environment.

Adaptability and Flexibility: Adapted to changing dietary needs and special requests, showcasing

versatility and quick problem-solving skills.

Sous Chef Taste of Community Restaurant Forth Worth, TX Aug 2020 – Dec 2023

As a Sous Chef at Taste of Community Restaurant, I played a key role in managing the kitchen, overseeing food

preparation, and ensuring the highest quality of dishes served. My responsibilities included developing and implementing

new menu items, managing kitchen staff, and maintaining strict adherence to food safety and hygiene standards. I

worked closely with the executive chef to coordinate kitchen activities, optimize workflow, and enhance the overall

dining experience:

Menu Development and Innovation: Collaborated with the executive chef to design and introduce new

menu items, increasing customer satisfaction and boosting sales by 20%.

Kitchen Staff Management: Supervised and trained a team of 15 kitchen staff, fostering a collaborative

and efficient work environment.

Inventory and Cost Control: Managed inventory levels and negotiated with suppliers to reduce costs,

achieving a 15% reduction in food waste.

Quality Control and Consistency: Implemented quality control measures, ensuring consistency in taste

and presentation across all dishes.

Customer Interaction and Feedback: Engaged with guests to gather feedback, resulting in

improvements to menu offerings and service.

Special Event Coordination: Successfully led the kitchen team in catering for special events and banquets,

maintaining high standards and receiving positive client feedback.

Reginald B. Breggs 469-***-**** ad7v0w@r.postjobfree.com

MILITARY SERVICE RECOGNITION

U.S. Marines Corps Aug 1994 to Apr 2023

Sergeant (Sgt) – Fox Company, 2nd Battalion, 3rd Marines, Marine Corps Base Hawaii (MCB Hawaii) Kaneohe Bay, HI

As a Sergeant in Fox Company 2/3 Force Recon, I was responsible for leading specialized reconnaissance missions

and providing tactical support to enhance operational readiness. My duties included conducting high-risk missions,

training personnel in advanced combat techniques, and ensuring the successful execution of strategic objectives:

Aug 1994 – Aug 1997

Specialized Reconnaissance Missions: Led and participated in high-risk reconnaissance missions,

providing critical intelligence that supported mission planning and execution.

Advanced Combat Training: Trained and mentored Marines in advanced combat skills, including

marksmanship, close-quarters combat, and survival techniques, enhancing unit readiness and

effectiveness.

Tactical Leadership: Demonstrated exceptional leadership in coordinating complex operations,

contributing to the successful completion of key missions.

Team Coordination and Cohesion: Fostered a strong sense of teamwork and cohesion within the unit,

ensuring effective communication and collaboration during missions.

Operational Success and Recognition: Played a crucial role in several key operations, earning

commendations for exemplary service and dedication to duty.

Sergeant (Sgt) – Security Services Instructor, Marine Corps Base Quantico, Quantico, VA

As an instructor at Marine Corps Base Quantico, I specialized in Physical Security and Tactical training, Non-Lethal

Weapons, Close Combat, and Oleoresin Capsicum (OC) instruction. My responsibilities included developing and

delivering comprehensive training programs for Marine personnel, ensuring they were well-prepared for various

security and combat scenarios. I also provided specialized training to enhance the skills and readiness of the

troops:

Aug 1997 – Apr 2003

Physical Security and Tactical Instruction: Developed and implemented training modules for physical

security measures and tactical operations, enhancing the operational readiness of security personnel.

Non-Lethal Weapons Training: Conducted training sessions on the proper use of non-lethal weapons,

focusing on minimizing harm while ensuring effective security measures.

Close Combat Training: Instructed Marines in close combat techniques, improving their hand-to-hand

combat skills and situational awareness.

Oleoresin Capsicum (OC) Instruction: Provided comprehensive training on the use and effects of OC

spray, ensuring proper handling and application in various scenarios.

Curriculum Development: Created and updated training curricula to reflect the latest techniques and

technologies in security and combat training.

Operational Impact: Played a critical role in preparing units for deployment, contributing to the overall

mission success and safety of personnel.

Rank at Separation: E-5, Sergeant

Honors:

Honorable Service Discharge (2003, April

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